Roast the Garlic Tomatoes:
In a medium skillet, heat olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add halved cherry tomatoes, salt, and pepper. Sauté for 5-7 minutes, stirring occasionally, until tomatoes soften and burst. Remove from heat and set aside to cool slightly.

Prepare the Creamy Base:
In a large mixing bowl, combine softened cream cheese, sour cream (or Greek yogurt), mozzarella, and Parmesan. Mix using a hand mixer or spatula until smooth, creamy, and fluffy.

Add the Bruschetta Flavors:
Fold in the cooked tomato and garlic mixture (reserve some for topping if desired), fresh basil, and balsamic glaze. Stir gently until the tomatoes are evenly distributed.

Bake or Chill (Optional Warm Dip Method):
To serve warm: Preheat oven to 375°F (190°C). Spread the dip in an oven-safe dish or skillet. Bake for 15-20 minutes until bubbly and golden on top.
To serve cold: Refrigerate the dip for at least 1 hour before serving to allow the flavors to meld.

Garnish and Serve:
Drizzle more balsamic glaze over the dip and garnish with extra basil or parsley. Serve with toasted baguette slices, crackers, or fresh vegetables like cucumber or bell pepper strips